5 Minute Mint Chutney Food

EASY MINT CHUTNEY (5 MINUTES!)

Easy Mint Chutney (5 Minutes!) image

Easy, Indian-inspired mint chutney with fresh herbs, jalapeño, and lemon juice. Dairy-free, incredibly versatile, and SO easy to make! Just 1 food processor, 5 minutes, and 9 ingredients required!

Provided by Minimalist Baker

Time 5m

Number Of Ingredients 10

Ingredients

1 cup loosely packed mint leaves
1 cup loosely packed cilantro ((leaves and stems // if you don't like cilantro, sub a mix of more mint and some parsley))
1 small clove garlic, peeled
1/2 - 1 medium jalapeño, deseeded and roughly chopped
1 Tbsp lemon juice
1 tsp maple syrup
2 Tbsp plain, unsweetened coconut yogurt ((for store-bought, we like Culina))
2 Tbsp water ((plus more as needed))
1/2 tsp sea salt
1/4 tsp black pepper

Steps:

To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.
Add more water, 1 tablespoon (15 ml) at a time, to reach your desired consistency. Taste and adjust as needed, adding more jalapeño for heat (we used the full suggested amount), lemon juice for acidity, maple syrup to balance and add sweetness, garlic for zing, or sea salt to taste.
Enjoy fresh in bowls or on fritters, dosas, pakoras, chickpea pancakes, aloo sabzi, or aloo tikki.
Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. If freezing, freeze into ice cube molds then store in a well-sealed container in the freezer for up to 1 month.

Nutrition Facts : ServingSize 1 tablespoon, Calories 22 kcal, Carbohydrate 3.5 g, Protein 0.2 g, Fat 1.1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 0.5 g, Sugar 2.5 g

MINT CHUTNEY

Mint Chutney image

I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.

Provided by peep

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 bunch fresh cilantro
1 ½ cups fresh mint leaves
1 green chile pepper
½ teaspoon salt
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
¼ cup water, or as needed

Steps:

In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g

MANGO MINT CHUTNEY

Mango Mint Chutney image

Make and share this Mango Mint Chutney recipe from Food.com.

Provided by Dan Churchill

Categories Chutneys

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion, diced
1 pinch red chili pepper flakes
2 teaspoons finely chopped ginger
2 lbs ripe mangoes, peeled and cut into 1-inch pieces
2 teaspoons yellow curry powder (Madras)
2 tablespoons honey
2 tablespoons white wine vinegar
1 cup water
zest of half a lemon
1/3 cup mint, chopped

Steps:

To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.
Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.

Nutrition Facts : Calories 244.9, Fat 7.9, SaturatedFat 1.2, Sodium 8.9, Carbohydrate 46.3, Fiber 5, Sugar 40.5, Protein 2.5

CHUTNEY WITH MINT

Chutney with Mint image

This aromatic chutney is a wonderful condiment for meats, especially lamb. Try it on sandwiches, too.

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 2h15m

Yield 28

Number Of Ingredients 6

Ingredients

2 ½ cups chopped fresh mint leaves
⅓ cup minced onion
⅓ cup white sugar
¼ cup distilled white vinegar
½ teaspoon ground cayenne pepper
½ teaspoon salt

Steps:

In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

Nutrition Facts : Calories 10.9 calories, Carbohydrate 2.7 g, Protein 0.1 g, Sodium 41.7 mg, Sugar 2.5 g

MINT CHUTNEY

Mint Chutney image

This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Time 10m

Yield 2/3 cup.

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 bunch fresh mint leaves, stems removed (about 1 cup)
3 to 4 whole green chili peppers
3 garlic cloves, halved
Juice of 1 lemon or lime
1 tablespoon sugar
1 teaspoon cumin seeds
1/2 teaspoon salt
1 to 2 tablespoons water

Steps:

In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MINT CHUTNEY

Mint Chutney image

In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.

Provided by Zainab Shah

Categories condiments

Time 5m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

1 cup loosely packed cilantro with stems
2 cups loosely packed mint leaves
2 teaspoons cumin seeds or 1 teaspoon cumin powder
3 to 5 Thai green chiles, stemmed
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1/4 cup fresh lemon juice
1/4 cup Greek yogurt or water
2 garlic cloves (optional)

Steps:

Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.